This women is suffering from cellular starvation; chronic high insulin levels prevent her from accessing her abundant stored energy and constant hunger is the result.

Flat in the ’60s and ’70s, obesity only began to increase after 1980, the year the “low fat” Dietary Guidelines for Americans became the “Cornerstone of U.S. nutrition policy.” But if you limit fat and foods that contain fat – like red meat – you must eat more of something else and for a majority of Americans that something else has been carbohydrates.

For more than 30 years, we’ve been told to emphasize foods that raise blood sugar: box cereal, bread, fruit, fruit juices, pasta and grain. As a result, we dramatically increased our consumption of breakfast pastries, grain products, sugar, high fructose corn syrup, and a host of “low fat” products often displaying the American Heart Association low fat “seal of approval.”

But here’s the rub: Carbohydrates elevate blood sugar – fat does not. (Excess protein can covert into glucose; fat never does.) Chronic elevated blood sugar leads to high insulin. As the fat storage hormone, insulin converts excess sugars into fat. As long as insulin is at a high level in the circulation, fat is locked up. A person may have stored energy to burn – but cannot access the fat (adipose tissue) when insulin remains elevated.

Daily excess carb intake keeps stored fat under hormonal lock and key. As long as insulin remains elevated, stored fat is not available as energy to the body’s trillions of hungry cells.

Obesity is a consequence of cellularstarvation – not eating too much. A lean person with a “healthy appetite” is never accused of eating too much. The problem: locked up adipose fat – cellular starvation – hunger – carbohydrate cravings. It is the quality of the calories that matter – and how those calories influence our hormones and metabolism.

Eat fat and your body burns fat.

The CDC in Atlanta referred to diabetes as a “dangerous runaway train.” Obesity feeds diabetes, and in all 50 states, the obesity rate is over 20 percent. The first step in ending obesity and type II diabetes is revising the “low fat” high carbohydrate Dietary Guidelines for Americans – in 2015.

If you are tired of the worn out mantra low fat = good health, please pass this story on!